In a large pot over medium heat, sauté the celery, onion, carrot and
bacon in the butter. Add the flour to form a roux with the vegetables.
Stir in the chicken broth, garlic, milk, cheese and beans. Continue to
cook until soup is thickened. Add salt and pepper to taste and garnish
with fresh parsley and shredded cheese. Serve with crusty bread, and a
salad for a complete meal.